Work

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

Year: 2016

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2016.11.014

Authors: M.F.P. Domingos-Lopes, C. Stanton, P.R. Ross, M.L.E. Dapkevicius, C.C.G. Silva

Institutions: Universidade dos Açores, Teagasc - The Irish Agriculture and Food Development Authority, University College Cork, APC Microbiome Institute, Instituto de Investigação e Tecnologia da Agronomia e Meio Ambiente

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Fundo Regional para a Ciência e Tecnologia, Fundação para a Ciência e a Tecnologia

Awards: Compreender o potencial das bactérias do ácido láctico (BAL): Benefícios nutricionais e melhoria da segurança em queijos, G743963380

OpenAlex ID: W2555804104

FWCI: 13.12

Cites: 90

Cited by: 212

Related to: 10